Despite parsley being a biennial herb from the carrot family, it is not an unusual practice to cultivate parsley as an annual. Parsley has been highly valued – each and every part of it. During harvest time, growers harvest not just the leaves and stem of parsley, but its roots as well. True experts in herb flavoring know that the stronger flavor of parsley is found in its roots, not the leaves, although it is a common culinary practice to use the green leaves. Besides, the roots of parsley have a more important role: medicinal. While the leaves help nourish people by encouraging their appetite, the roots are used to heal those suffering from a wide variety of ailments.
Species: P. crispum
Binomial name: Petroselinum crispum